- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup unsalted butter at room temperature
- 1 cup sugar
- 3 large eggs at room temperature
- 1 tablespoon minced lemon zest
- 2 teaspoons lemon extract
- 1 cup sour cream Glaze
- 1 1/2 cups powdered sugar
- 1/2 cup strained fresh lemon juice
- 2 teaspoons finely chopped lemon zest
- Grease and flour a 9-inch lightweight Bundt pan. Preheat the oven to 350°F. Sift the flour, baking soda, and baking powder together in a medium mixing bowl. Set aside.
- In a medium bowl with an electric mixer on medium speed or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest and lemon extract and mix for 2 more minutes.
- Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream.
- Pour the mixture into the prepared Bundt pan and bake for about 35 to 40 minutes or until a cake tester inserted in the center comes out clean. Cool in the pan for 30 minutes, then invert onto a cake rack.
- Make the glaze: Using a wire strainer, sift the powdered sugar into a small nonaluminum bowl. Add the juice and lemon zest and whisk to break up any lumps.
- Place the cake and the rack on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure that it’s absorbed as you pour. Let the cake come to room temperature. This can be prepared up to 3 days ahead and kept at room temperature, tightly covered. The cake can also be tightly wrapped and frozen in aluminum foil up to 2 months.
Check out Quick Bundt Cake Tips here.
Serves 8 to 10 people.